Zucchini Pancakes

Zucchini Pancakes

Health Rating
Prep Cook Ready in Servings
8 min 12 min 20 min 4


1/8 tsp Black pepper (to taste)
1/4 cup Chives
2 medium egg Egg
1 tbsp Extra virgin olive oil (for cooking)
1 clove(s) Garlic (minced)
1/8 tsp Kosher salt (to taste)
1/4 cup Parmesan cheese, grated
1/4 cup Parsley, fresh (chopped)
2 medium shallot(s) Shallots (finely chopped)
8 tbsp Wheat flour, whole wheat (6-8 tbsp)
2 medium Zucchini (grated)


Grate zucchini using the large holes of a cheese grater and place in a large bowl. Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.

Heat a large skillet over medium heat and pour oil to cover pan. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm. Use more oil in the skillet as needed, and continue with remaining batter.

Makes about 20 small pancakes.

Nutrition Facts

Per Portion

Calories 209
Calories from fat 77
Calories from saturated fat 22.5
Total Fat 8.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.1 g
Cholesterol 91 mg
Sodium 218 mg
Potassium 536 mg
Total Carbohydrate 22.9 g
Dietary Fiber 3.6 g
Sugars 2.9 g
Protein 10.2 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.3
Milk Alternative 0.1
Vegetables 2.2

Energy sources

Recipe from:
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